Re: Smoked Meat
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if you only cooked your pork shoulder for 6 hours, you were cooking too fast at too high of a temp, unless it was REALLY small.
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It wasn't a full one, it was ~3lbs. I don't have any say in the temp on my smoker, as it's just one setting [img]/images/graemlins/frown.gif[/img]. I just cooked it until the center temp was about 190.
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I have the electric smoker as well. One setting isn't a big deal. You can control temps with water, the vent, and the rack positioning, as well as adding in veggies and coverings during the process.
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